I was apprehensive that the taste would be bland, because the recipe lacks some “usual gang of suspects” in a dip, such as cream cheese, garlic, onions, etc. This dip will now be my standard dish to take to dinners and events.
04/20/2011 I live on Florida's West Coast and here, we call it fish “spread”. This recipe can be modified if fish isn't “smoked” and be good as the restaurants.
I used tilapia, just a plain white fish (because that's what I had in the refrigerator). I cooked the fish in a pan with just a tiny bit of butter on high heat so it got crusty on the outside... just a few minutes on each side if the fish is thin.
I sliced into tiny pieces, but in a bowl with all the ingredients in the recipe EXCEPT, I was liberal with the Old Bay and the cracked pepper. A little of garlic powder thrown in, too.
I wasn't going to let 9 worth of smoked whitefish go to waste, so I added a couple more dashes of for. Sauce 10 dashes of Tabasco an extra pinch of Old Bay and 1T each of mayo and sour cream.
My family seemed to like it (no requests for the recipe) but I was disappointed. 10/05/2010 I'm a native Floridian and my husband and I LOVE smoked fish dip.
A friend gave my husband a bunch of smoked mullet and this is what we did with it. This recipe is very close to what is served in the local restaurants.
I added an extra tablespoon of mayo and sour cream and omitted the liquid smoke. Served with crackers lemon wedges and hot sauce.
06/30/2009 Added a TBSP of Light cream cheese and it was PERFECT!!!! 07/26/2011 Being from the west coast of Fla and know about good smoked fish dip this is as close as it gets to perfect...also don't use catfish I'm still laughing at that thanks for making my day.
Smoked Fish Dip 2020-12-18T18:36:52ZGaylord Palms Resort Print recuperating: (rated) This flavorful dip is so easy to prepare, but the result is an effortlessly elegant appetizer.
4 ounces smoked grouper 3 tablespoons mayonnaise 3 tablespoons sour cream 1 tablespoon cream cheese 1 lemon, juiced 1 teaspoon lemon zest 1 teaspoon chopped cilantro 3 dashes hot sauce, preferably Crystal 3 dashes Worcestershire sauce kosher salt and freshly ground black pepper, to taste crackers, fresh or pickled vegetables and sliced Chile peppers, to serve Serve with crackers, fresh or pickled vegetables and sliced Chile peppers, if desired.
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I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” Squeeze a charred lemon half over each serving of this spicy, butter-seared fish for the best flavor.
In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Pour melted butter in a shallow dish.
Sprinkle both sides of fillets with spice mixture; pat gently to coat. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more.
Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes.
In a large skillet, melt butter and oil over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned.
4 cloves garlic, sliced 1 large shallot, minced 3 tablespoons butter In a small skillet, combine all ingredients, and cook over medium heat until shallots are tender and butter is browned.
Pour in the beer and bring to a simmer, then season with a pinch of salt and gently dump the clams in. Allow the clams to cool in their cooking liquid, then remove all meat from the shells.
In a large skillet, heat the teaspoon of olive oil and butter together. Let it sweat over medium low heat for a couple of minutes, then add in the chopped clams, ground mustard and paprika and stir to combine.
After about 2 minutes, when you can smell the spices, pour in the lemon juice and Worcestershire, and bring the heat up to medium. Continue to stir occasionally for a few minutes, until the dip is thoroughly combined and bubbling slightly.
Try Amazon Fresh Any Southern beach town overlooking the Gulf of Mexico should have a few places that make a great fried grouper sandwich. 1 In a large, heavy pot or Dutch oven, heat 3 inches of oil to 370 °F.
2 In a large bowl, whisk together the beer, egg, flour, cornmeal, baking powder, and 1 teaspoon salt. When they’re golden brown, remove to a paper towel–lined baking sheet and keep warm in the oven while the rest of the fish fries.